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Total time

35 minutes


  • 1 cup rice wine vinegar
  • ½ cup water
  • 1 tsp coarse salt
  • pinch granulated sugar
  • ½ large English cucumber (thinly sliced)
  • 6 radishes (thinly sliced)
  • 1 cup matchstick carrots
  • 1 jalapeno (thinly sliced)
  • 1 lb ground pork
  • ¾ cup breadcrumbs or cooked rice
  • 1 large egg
  • 2 cloves garlic,
  • 2 piece ginger,
  • 1 tbsp minced onion
  • 2 tbsp low sodium soy sauce
  • 1 tsp sesame oil
  • 1 tsp fish sauce
  • 1 tsp Sriracha
  • ½ tsp each coarse salt and ground black pepper
  • 2 cups cooked Jasmine or basmati rice (brown, if possible)
  • handful fresh cilantro leaves
  • 1 cup cilantro Gouda (shredded)
  • ¼ cup mayonnaise
  • 1 tbsp Sriracha


  1. To pickle vegetables: Pour vinegar, water, salt and sugar in a medium saucepan and bring to a boil. Whisk until salt and sugar are dissolved. Allow vinegar mixture to slightly cool. Tightly pack vegetables in a quart jar, then pour vinegar mixture into the jar. Fit with a lid and refrigerate for at least one hour (the longer, the better). To make meatballs: Preheat oven to 375 degrees. Fit a baking sheet with a wire rack, then coat with cooking spray. In a large mixing bowl, thoroughly combine meatball ingredients. Form into 12 2-inch balls and line them on the wire rack. Bake 13-17 minutes, until internal temperature reaches 145 degrees. To assemble bowls: In 6 bowls, layer cooked rice, meatballs, pickled vegetables, cilantro leaves and cilantro Gouda. In a small bowl, whisk together mayonnaise and Sriracha. Drizzle Sriracha mayo on top of meatballs and pickled veggies.

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